- 8
- Average
- 15 mins
- Average budget
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Ingredients
- 1 lb. Chicken Breasts - Shredded
- 15 oz. Whole Peeled Tomatoes - Mashed
- 10 oz. Enchilada Sauce
- 1 Medium Onion - Chopped
- 4 oz. Chopped Green Chiles
- 2 Cloves Garlic - Minced
- 2 cups Water
- 14.5 oz. Chicken Broth
- 1 tsp. Cumin
- 1 tsp. Chili Powder
- 1 tsp. Salt
- 1/4 tsp. Pepper
- 1 Bay Leaf
- 10 oz. Frozen Corn
- 7 Corn Tortillas
- Vegetable Oil
Preparation
Step 1
Place all ingredients in crock pot (except tortillas and oil) in crock pot. Cover and cook on low 8-9 hours or on high 4-4 1/2 hours.
Step 2
Preheat oven to 400. Lightly brush tortillas with oil on both sides; cut into strips and spread on a baking sheet. Bake until crisp, about 10-15 minutes. Sprinkle over soup just before serving.